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This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
5 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.

  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.

  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.

  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Editor's Note:

The directions for making cornbread are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

400 calories; protein 20.9g; carbohydrates 37.5g; fat 19.3g; cholesterol 71.6mg; sodium 1429.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/24/2019
I used chili powder instead of the packet of seasoning. I also used a can of diced tomatoes. Instead of corn I used cooked diced sweet peppers. Love the cornbread on top since it's easier than baking it separately. Read More